Sterilization and Disinfection

Microbiology

Sterilization and Disinfection

Definitions

Sterilization

Removal or destruction of all microbial life forms

Heat

Ethylene oxide (Gas)

Filtration

Commercial sterilization

Heat required would degrade food

Heated to kill Clostridium botulinum endospores

Non-pathogens may survive, but do not grow

Commercial sterilization

Heat required would degrade food

Heated to kill Clostridium botulinum endospores

Non-pathogens may survive

Do not grow at storage temperature

Could grow if incubated

Disinfection

Destroying harmful microorganisms

Implies inert surface or substance

Destruction of vegetative (non – endospre forming) pathogens

Forms

Chemicals

Ultraviolet radiation

Boiling water or steam

Antisepsis

Disinfection directed towards living tissue

Antiseptic

Listerine

Antiseptic in the mouth or cut

Disinfectant on the table

Chemical must not be caustic to tissue

Degerming (degermation)

Mechanical removal of microbes in a limited area

Alcohol swab

Sanitization

Lower microbe counts to safe public health levels

Minimize chance of disease spread

Bar glasses

– cide

Causes death of organism

Homicide

Virucide

Fungicide

Germicide

May not kill endospores

Bactericidal

Penicillin

– stat or –stasis

Inhibit growth and multiplication of microorganism

Bacteristatic antibiotics

Tetracycline

Sepsis

Indicates bacterial contamination

Septic tanks

Septicemia

Asepsis

Absence of significant contamination

Aseptic technique

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